Jerusalem Artichoke Tubers-Just Harvested and ready for you!

by | Oct 11, 2021 | Farm Life

A species of sunflower native to central North America. Tubers available through 10/15/2021!

Jerusalem Artichokes are cultivated widely across the temperate zone for its tuber, which is used as a root vegetable. Seek Lavender’s Jerusalem artichoke (Helianthus tuberosus), also called sunroot, sunchoke, wild sunflower, topinambur, or earth apple are being harvested this week only. For local pick up please call Mary at 540-894-6051. Online

Are you already a fan or looking for something new and delicious to cook this fall, consider these delectable vegetables. Soup recipes such as this one are super duper:

  • 4 tablespoons unsalted butter
  • 3 ounces pancetta or slab bacon, cut into 3 chunks
  • 1 large onion, peeled, trimmed, and thinly sliced
  • 1 medium fennel bulb, trimmed and thinly sliced
  • 1 medium leek, white part only, thinly sliced, washed and dried
  • 1 celery stalk, peeled, trimmed, and thinly sliced
  • 3 cloves garlic, peeled, split, and germ removed
  • Salt and freshly ground white pepper
  • Bouquet garni (2 sprigs sage, 2 springs thyme, and 1 bay leaf, wrapped in a leek green and tied)
  • 1 pound Seek Lavender’s Jerusalem artichoke tubers, scrubbed and cut into 1/4 (one fourth) inch thick slices
  • 2 quarts unsalted chicken or vegetable stock or water
  • 1 small potato, peeled and diced
  • 1/2 cup cup heavy cream


Melt the butter in a Dutch oven or large casserole over medium heat. Add the pancetta or bacon and cook, stirring occasionally, until it renders its fat, 3 to 5 minutes. Add the onion, fennel, leek, celery and garlic and season with salt and pepper. Toss in the bouquet garni and cook, stirring from time to time for 5 minutes. Add the artichokes and cook for 15 to 20 minutes more, stirring occasionally.

Pour in the stock or water, add the potato and 1 ½ (one and one half) teaspoons salt, and bring the mixture to the boil. Lower the heat so that the soup simmers and cook, uncovered, for 30 to 35 minutes, skimming the foam from the surface as needed. Spoon out the pieces of pancetta or bacon, cut them into small dice, and set them aside until serving time. Discard the bouquet garni.

Using a blender, hand-held immersion blender, or a food processor, and working in batches, puree the soup until it is very smooth. Strain the soup through a fine mesh sieve into a large saucepan and taste for salt and pepper, adding seasoning as needed. Add the cream to the soup and bring to the boil, then lower the heat and keep the soup warm.

Lavender Love,

Neil & Mary